Instant Pot Chicken and Mashed Potatoes–chicken, mashed potatoes, carrots and gravy are all prepared in one pot, your Instant Pot. A perfect dinner for any night of the week.
Get the SLOW COOKER chicken and mashed potatoes recipe here
Instant Pot Chicken and Mashed Potatoes
I love meals like this. One pot and everything is in there. The chicken, mashed potatoes and gravy and carrots are all cooked together. The only special equipment you need for this recipe is a trivet (this should have come with your Instant Pot).
The chicken is moist and tender, even when cooked from frozen. The mashed potatoes are creamy. The carrots are cooked but not mushy. I think you’ll really like this recipe for busy nights!
Just a few notes about the ingredients:
Chicken: I haven’t tried this recipe with other cuts of chicken yet but I think bone-in chicken and boneless skinless chicken thighs would work wonderfully.
Potatoes: You can use other types of potatoes as well. Red and yellow potatoes cook much faster than Russets, so only cut them in half instead of quarters.
Carrots: I used whole peeled carrots but I believe you could use thicker baby carrots with success.
More one pot meals you’ll love…
Instant Pot Homestyle Chicken and Vegetables
Instant Pot Chicken Potato Asparagus Dinner
Instant Pot Grandma’s Sunday Roast
What Pressure Cooker Did You Use?
To make Instant Pot Chicken and Mashed Potatoes I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Chicken and Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken, mashed potatoes, carrots and gravy are all prepared in one pot, your Instant Pot. A perfect dinner for any night of the week.
Ingredients
- 1/2 cup chicken broth
- 2 boneless, skinless chicken breasts (frozen is okay)
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Pinch of red pepper
- 1 1/2 pounds Russet potatoes (about 5 small), washed and cut into quarters (peel if you desire)
- 4 whole carrots, peeled
- 4 Tbsp butter
- 1/4 cup milk or cream
- Salt and pepper
- Cornstarch
Instructions
- Pour chicken broth into the Instant Pot. Place the chicken in a single layer on the bottom of the pot. Sprinkle the chicken with salt, pepper, garlic powder, onion powder, thyme and red pepper.
- Place a trivet on top of the chicken.
- Then place the quartered potatoes and the peeled carrots on top of the trivet.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for frozen chicken or 12 minutes for thawed chicken on high pressure. Let the pressure release naturally for 5 minutes and then move the valve to venting. Remove the lid.
- Use tongs to place potatoes in a bowl. Mash the potatoes with a potato masher until they reach your desired consistency. Add in the butter and the milk. Stir until creamy. Add in salt and pepper to taste.
- Place carrots on a plate or platter. Remove the trivet.
- Remove the chicken and slice, place on platter.
- Stir 1 Tbsp cornstarch with 1 Tbsp water. Turn the Instant Pot to the saute setting. Stir the cornstarch slurry into the juices remaining in the pot. Whisk until gravy is thick.
- Serve gravy over potatoes and chicken. Serve with the carrots.
Notes
I haven’t tried this recipe with other cuts of chicken but I think bone-in chicken and boneless skinless chicken thighs would work wonderfully. If thawed cook for 15 minutes and if frozen cook for 18 minutes.
You can use other types of potatoes as well. Red and yellow potatoes cook much faster than Russets, so only cut them in half instead of quarters.
This recipe doesn’t make a ton of gravy. If you want more gravy then increase the broth amount to 1 ½ cups. And use 3 Tbsp of cornstarch to thicken the gravy.
I used my 6 quart Instant Pot Duo 60 7 in 1*.
Gluten Free: Just double check your chicken broth.
- Category: Chicken
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 502
- Sugar: 5 g
- Sodium: 1237 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 155 mg
Keywords: instant pot
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Sorry this just was not good. The chicken is way over seasoned yet flavourless and dry. The carrots came out way over cooked. The only thing that was good was the potatoes. Won’t be making this again.
★
Hi Karen, this is another excellent recipe that is in our rotation (especially if we forget to take something out of the freezer). Thanks!
★★★★★
So glad to hear it! Thanks Don!
This is a great recipe! Me and the hubby really enjoyed it. I’m always looking for good, easy recipes, and this one’s definitely a keeper.
★★★★★
Thank you Mandi! Thanks for the 5 stars.
Can I double amount of chicken breasts but keep the same amount of potatoes and carrots? Do I need to increase the amount of broth? Thank you!!
Yes you can do that. I would not increase broth.
I’ve made this several times and occasionally the potatoes were not fully cooked. I used russet and cut as instructed with the pressure setting set to maximum. Would increasing the amount of broth help? I eventually let everything cook another 6 minutes and still needed to finish the potatoes in the microwave. Any suggestions?
★★★★
Interesting! I would just cut the potatoes into smaller pieces. That should help!
Hey I have a question when I cooked the chicken breast as I was taking them out I noticed they stuck to the bottom of my instant pot and were hard on the bottom how can I avoid this? Used 1 cup of chicken broth.
★★★★★
You could try putting them on a trivet that would definitely help. So you’d have two trivets in the pot.
OH MY IT WAS AMAZING!!! Super simple to make and everything was so delicious thank you so much for posting this recipe!!! You saved dinner for us!!!
★★★★★
So glad to hear it Brenda! Thanks for the 5 stars!
I’ve made this several times. Every time it turns out perfect! I’ve an odd question, though, is there a way you would suggest to incorporate mushrooms into this? I want to use up some extra mushrooms before they go bad.
★★★★★
I’d put them in the bottom with the chicken.
I couldn’t decide which way to do things so I put half on top of the veggies and half on top of the chicken. Well, I was 1/2 right. 😂 I’m sure it’ll be ok. Thank you so much for your help!!
★★★★★
I used a half packet of left over Italian seasoning and the other seasonings..not to a t. Used frozen chicken breasts and white potatoes (red would have held up better) But wow! The gravy alone was amazing..savory and spicy mixture was awesome!!!saved this. Thank you for sharing!!!
★★★★★
You’re welcome! So glad you liked it Kelly.
Should note that the russet potatoes were finely cooked for mashing, but I wanted my potatoes quartered, but together and not mashed..mashed would work perfectly and I bet yummy, just not what I was craving at the moment 🙂
Can I do this if I don’t have an instant pot trivet?
I received my appliance as a gift and looking for easy recipes.
Yes I think it will be fine. Just layer the ingredients. Chicken on the bottom then potatoes and carrots. Good luck!
I did mine without the trivet. It was perfect
Delicious! So easy to put together. Used rosemary/garlic mix to season chicken plus salt and pepper. Husband said this is a keeper recipe and will put it into the rotation. Thanks for sharing this wonderful recipe
★★★★★
You’re welcome Alicia! I’m glad you liked it 😊
Thank you for this recipe! I needed something new (& quick) to mix into our dinner routine and it has become one of my family’s favs. Delicious!
★★★★★
Great! Glad you like it 😊
Can I use russet potatoes and make bake potatoes instead on mash. Thank you!!
Yes you can 🙂
Could I use the Avokado steamer for the potatoes and carrots instead of using the trivet? I made this recipe and brought it to work and it was a huge hit!
★★★★★
Yes I think that would work okay!
I doubled this and used my 8 qt IP. I followed the recipe to a “T”. I liked the ease of this dish but the potatoes ended up being “gluey”. The chicken and carrots were delicious. The gravy reminded me of egg-drop soup, tasty but oddly translucent for being gravy.
★★★★
Haha that’s funny about the gravy description.
I have an 8qt IP, and the manual says to use a minimum of 500ml water/liquid, or about two cups. It seems that I always find recipes with less water. I believe the 6qt has a 1 cup requirement, but this recipe is even less than that. What am I missing?
Chicken puts off liquid so that provides some of the liquid to come to pressure.
made this last night , used chicken breasts. it was so good !
★★★★★
Glad to hear this Jennifer!
Hi Karen
I’m not r as ting bc I have a question. I’d like to use defrosted bone-in thighs. Does the amount of time change for pressure cooking bone-in rather ed r than boneless?
That was supposed to start with I’m not rating….
It’s my cell phone
Hi Dave, I’m actually making it right now with what you said and I kept the time the same. I think that it will work out perfectly.
Dave, they needed just a few more minutes. Next time I would use a 15-18 minute cooking time.
Didn’t have thyme on hand so I used rosemary. Perfect! Easy! I will make it again.
★★★★★
Im so confused by this (Im a terrible cook and just got my duo 6 qt pot today, followed the instructions so I thought went to turn it to venting only the button wasn’t up the whole time and I was able to open it… the chicken wasn’t done and the potatoes were hard so Im putting it back in for another 15 mins..?.. :-/
When pressure cooking you need to turn the valve to sealing. Did you not do that?
I made this for my family last night – very yummy and so quick easy! I used my 8 qt Duo and 4 boneless, skinless chicken breasts and doubled the chicken stock for more gravy. The chicken was perfect and very flavourful. Love one pot cooking! This recipe is a keeper – thanks so much!
★★★★★
So glad you liked it! I love one pot cooking too.
Finally, a chicken recipe my granddaughter liked. The meal turned out absolutely wonderful, she cleaned up her plate and asked for more. Luckily I enlarged it and there was enough for both of us to have second helpings. This is definitely one of my favorite recipes and so easy to do.
★★★★★
So glad to hear this Sarah!
Could you double this recipe in the 8qt? And if so, how would the cook time differ?
Yes you can do that. Keep the time the same.
I am new to instant pot. Do I just use the manual setting on my Lux 6 qt?
yes, that’s correct!
Do you think I would have room to double this recipe in a 6 at pot? And if so how much it would change the Cooling time for frozen chicken brea sts? Thank you!
It was pretty packed in my 6 quart. So no. I bet an 8 quart could do it though.
I’ve made many of your recipes, but I think this is a favorite now! I had some frozen tenders I wanted to use, and they worked perfectly, all frozen together in a lump! This was very flavorful, and I loved that it was a whole meal, all in one pot. Will definitely add more broth next time to have more gravy. Thank you!
★★★★★
So glad you liked it!
Made this tonight and it was a hit! Kids were asking for thirds! At 5:30 we had no clue what we were eating and then I found this recipe and whipped it up. Super quick and all ingredients I keep on hand. Definitely will make again!
YAAAAS!!!
This dinner was a hit!! I used frozen chicken breasts but they shrunk quite a bit. Next time I’ll use fresh. But still, very tasty, easy dinner. Mashed potatoes were so easy, and the gravy was excellent. I’m not a gravy lover, so I never make it. My husband was so happy to have it and it was very good!
★★★★★
So glad you and your husband liked it!
I made this recipe last night. Hubby usually likes most everything I make, but every-so-often, he says I need to keep the recipe. This one is a keeper. He ate leftovers for lunch today. Thank you so very much for sharing all of your ideas.
★★★★★
Glad you enjoyed it Gayle!
I used a bone-in breast and 3 bone-in thighs that were about 90% defrosted. Cooked it for 16 minutes. The chicken turned out good, but the carrots were overcooked. I’ll try using the boneless breasts next time cooking them for 12 minutes. Overall, it had good flavor.
★★★★
365 Days, am I the only one who’s chicken comes out slightly rubbery, so then it needs to be cut up into very small pieces? It was still yummy, just wondering.
★★★★★
How thick were your chicken breasts?
Of course being a one pot meal caught my interest. I used garlic salt to season the mashed potatoes and thought the flavor was spot on. I recommend making the extra gravy as suggested.
Overall very tasty. This is a 4-star meal.
Good idea on the garlic salt!